An American Classic (with a twist): Grilled Cheese

Growing up, my dad would make me a “squished sandwich” instead of grilled cheese because I didn’t like melted cheese. Here’s how it worked: we’d slice some cheese and set it aside. Then toast some wheat bread until it was almost burnt. Take the slices out of the toaster, place the cheese in the middle, reassemble, and using your hand, squish the sandwich down (hence the name). It was heaven. The bread toasty and crunchy and the cheese just slightly melted.

I’ve now moved beyond squished sandwiches and onto actual grilled cheese. But instead of a simple cheese and bread combo, here’s a twist: a better cheese — like gruyere or really sharp cheddar, sourdough or other crusty bread, a spread of dijon mustard, a few drops of worcestershire sauce and a tomato. Now that’s irresistible.

1. Spread dijon mustard on bread. Sprinkle cheese evenly. Pour worcestershire over cheese. Add tomato. Add the final slice of bread on top and place on panini machine for 4-5 minutes, or until bread it completely toasted and cheese melted.